Classic Open Cucumber Sandwich
I was feeling nostalgic and needed something comforting… I made this quick open cucumber sandwich during my recovery period post-surgery. I couldn’t stand for too long and was just craving a simple sandwich — those cool, crisp baby cucumbers on crusty slices of toast with the velvety creaminess from the butter and cream cheese… absolutely delicious.
The classic cucumber sandwich uses regular cucumbers, but I love the texture and subtle sweetness you get from baby cucumbers — that fresh snap when you bite in. They also look so good on an open sandwich (and yes, they’re a little cute). I look forward to their season every year. If you don’t have baby cucumbers, I’d still say give this a go — just slice regular ones thinly.
I cut the baby cucumbers into rounds. I like to toast two slices of seeded bread — not just for the warmth, but the contrast: the seeds give a nutty bite, and the crusty edges hold everything in. To stop the bread from going soggy, I let it cool on a rack or propped up slightly.
Once cooled, butter one side of each slice, then spread on the cream cheese. Place your cucumber slices in neat rows — 3s or 4s depending on the size. Finish with a sprinkle of black pepper and cracked sea salt.
(If you want that classic cucumber sandwich touch, add a few sprigs of dill — I didn’t have any on hand, but it adds a lovely freshness.)
That smell from the toasted seeded bread, the nuttiness from the crust and seeds, the smooth cream cheese and buttery richness… then the clean, cool bite of cucumber layered on top. It’s so simple, but incredibly satisfying.
This is my take on a classic — made with what’s often already in the fridge. These are the flavours you just can’t beat. It takes me back to childhood memories of picnics and school lunches.
I make this sandwich as a quick, on-the-go breakfast — paired with English breakfast tea (or coffee!). It’s a classic for a reason. Sometimes I add chilli sauce for a little kick. It’s also easy to pack for a picnic, and for lunch you can have it open or closed.
To keep the textures fresh, prep the ingredients ahead of time and store them in sealed containers in the fridge. I like to store everything separately and then assemble just before eating (or on the morning of the picnic). If you’re making this for a picnic, don’t toast the bread until the same morning — or skip the toasting altogether.
Classic Open Cucumber Sandwich
Prep time : 10 mins - 15 mins
Optional Cook time : 5mins
Serving : Yields approx 1- 2 servings
Ingredients
Base Ingredients
2 – Baby Cucumbers
1- ½ tablespoon of butter per slice
2 tbsp 30g cream cheese
2 slices of bread (I used toasted seeded bread)
Salt – pinch (to taste)
Pepper – pinch (to taste)
Optional or Add-ins
Dill- Few sprigs
Instructions
Slice baby cucumbers into 0.5 cm rounds and set aside.
Toast the bread slices if using crusty or seeded bread — it adds a lovely crunch. (Skip if you're going for a classic soft white version.)
Let toasted bread cool fully (skip if not toasting).
Butter one side of each slice.
Spread cream cheese over the buttered side.
Layer cucumber slices in rows of 3–4.
Sprinkle with salt and pepper.
To prep ahead: store the ingredients separately in the fridge — sliced cucumber, cream cheese, butter, herbs.
If using crusty or toasted bread, assemble just before eating to keep the texture. For a soft white sandwich, you can assemble it in advance as a closed sandwich — just make sure to butter both slices to stop the bread going soggy.
Serving Suggestions
For the classic version: use white bread, don’t toast, trim the edges, and make it a closed sandwich.
Dill: a few sprigs add a fresh, peppery lift.
Add a little chilli sauce for a modern twist.
Serving yields approximately 1- 2 servings depending on portion size
Customisation Options
Bread: No seeded bread? Use classic white — skip the toasting, trim the crusts, and close the sandwich for a more traditional feel.
Herbs: Microgreens or watercress add a delicate bite and a pop of green.
Cream Cheese Alternative: Swap cream cheese for mayonnaise, but if you’re making a closed sandwich, spread it on the opposite slice from the butter. (Cream cheese and butter each get their own side — trust me, it works.)
Cucumbers: Regular cucumbers are fine if baby ones aren’t in season — just slice them thin for a light, crisp texture.
A Note on Seeded Bread & Baby Cucumbers
Why seeded bread? The crustiness and seeded bits give it more character — it’s just more interesting than plain white.
Why baby cucumber? It’s a seasonal joy I look forward to every year. There’s a clean freshness, a sweetness, a satisfying snap… but regular cucumbers will still do the job.
Sometimes it’s the simplest things that stay with us. A sandwich made in a quiet moment can bring back an entire season of memories.
This is my take on the classic. It brings back memories of childhood — picnics, school lunches, familiar flavours. It’s simple, comforting, and it just works.
My food. My canvas. My chronicles.
Recreated this? Share your version and tag @FlavourCanvasChronicles on Instagram — I’d love to see your sandwich story.
